Crispy Waffle Iron Hashbrowns (Printable)

Golden, extra-crispy potato patties made effortlessly in a waffle iron for a perfect breakfast side.

# What You'll Need:

→ Potatoes

01 - 3 large russet potatoes, peeled

→ Other Vegetables

02 - 1 small yellow onion, finely grated

→ Binding & Seasoning

03 - 1 large egg
04 - 2 tablespoons all-purpose flour (or gluten-free alternative)
05 - 1 teaspoon garlic powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ For Cooking

08 - 2 tablespoons unsalted butter, melted (plus extra for greasing)
09 - 2 tablespoons vegetable oil

# How to Make It:

01 - Preheat your waffle iron to medium-high heat.
02 - Grate the potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible.
03 - In a large bowl, combine the grated potatoes, grated onion, egg, flour, garlic powder, salt, and black pepper. Mix until well combined.
04 - Stir in the melted butter.
05 - Lightly grease both sides of the waffle iron with vegetable oil or nonstick spray.
06 - Evenly spread a generous layer of the potato mixture on the preheated waffle iron (do not overfill). Close and cook for 10-12 minutes, or until deeply golden and crispy.
07 - Carefully remove the hashbrowns and repeat with the remaining mixture.
08 - Serve immediately, optionally garnished with fresh herbs or alongside your favorite breakfast toppings.

# Expert Advice:

01 -
  • The waffle iron creates those perfect crispy ridges that catch all the butter and seasonings
  • You can make a whole batch while everyone else is still rubbing sleep from their eyes
  • These reheat beautifully so you can meal prep breakfast for the whole week
02 -
  • Squeezing every last drop of moisture from the grated potatoes is absolutely essential for crispy results
  • Do not overfill the waffle iron or the mixture will spill out and make a mess of the heating elements
  • Letting the waffle iron fully preheat ensures those beautiful deep golden lines on every hashbrown
03 -
  • Use Yukon Gold potatoes if you prefer a slightly creamier interior texture
  • A mixture of butter and oil gives you the best flavor and crisping power without burning
  • Let the hashbrowns rest for 1 minute after removing from the iron to help them set and become even crispier

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